Pistachio macarons

I had so many requests for pistachio ganache recipe. Have to be honest, pistachios have a very subtle flavor. Just think for minute. How would you describe pistachio flavor? It is really hard to explaine, you have to taste it. In fact, pistachio macarons are the most selling in all bakeries. I am sharing  simple recipe of pistachio ganache that I use all the time.

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How to make pistachio macarons

• bake macaron shells. How to make macaron shells please check posts with Italian Meringue or French Meringue recipe.
• make pistachio ganache. See instructions down below.
• assemble macarons. Fill macaron shells with pistachio ganache.

Ingredients you’ll need for ganache

• white chocolate Valrhona Ivoire 35%
• heavy cream (32%-35% fat)
• pistachio paste. You can use store-bought or you can use homemade.
• Amoretti pistachio butter

To make ganache, first melt the chocolate in the microwave using 30 seconds intervals.

After that, bring heavy cream to a boil with the pistachio paste, but do not boil!

Pour the hot mixture in thirds into melted white chocolate, stirring after each addition with the help of rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to do this fast and pressing down the spatula.

Using hand blender, emulsify the ganache until smooth.

Add Amoretti pistachio butter and emulsify again. After that, transfer the ganache into flat glass container. Cover it by gently pressing plastic wrap onto its surface (to contact). Refrigerate for 6-8 hours or overnight. Over that time ganache will develop a creamy consistency and will be ready to pipe.

How to assembl macarons

When you have macaron shells baked and ganache ready, you can assemble macarons. First, transfer the ganache to a pastry bag fitted with a round Wilton 10 or 12 pastry tip. Then turn half of the shells over with the flat sides up and fill them with the pistachio ganache. Close them with the rest of the shells, pressing down lightly.

I like to roll macarons into pistachio flour or chopped pistachios. Little pieces of pistachios will stick to ganache. This trick gives interesting look and even more pistachio flavor. But you have to roll macarons as soon as you fill them with the ganache.

When you fill all shells, refrigerate the macarons for 24 hours in the airtight container and enjoy!

Tip from Marina: for pistachio macarons shells I use almond flour and pistachio flour. I am replacing 25% of almond flour with pistachio flour.

You can buy pistachio flour or make your own.

How to make pistachio flour

You will need to roast pistachios in the oven at 350^OF for 10-15 minutes and cool them completely. Aftert that place roasted pistachios into small food processor or Thermomix. Pulse a few times. You have to be very careful here, do not process to the point when it will start to release oil. You will end up with pistachio paste! I would recommend to sift the ground pistachios before baking. That is all! Congratulations! You just made pistachio flour.

If you make these Pistachio Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:

• Pistachio Raspberry cookies
• Hazelnuts macarons 
• Dark chocolate raspberry macarons
• Lemon macarons
• Red Velvet Macarons
• Aperol macarons